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Lemon blueberry greek yogurt muffins

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x

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Ingredients

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 teaspoon lemon zest
  • ½ cup coconut oil, melted
  • 2 eggs
  • 1 cup greek yogurt
  • ¼ cup lemon juice
  • ½ teaspoon vanilla
  • 1 ½ cup blueberries

Instructions

  1. Preheat oven to 400. Spray a muffin tin or line with muffin liners (I actually like to spray those as well) and set aside.
  2. Whisk together flour, baking powder and salt. Toss gently with blueberries. Set aside.
  3. In a separate, large bowl add sugar and lemon zest. Use your fingers to mix the two until the zest is evenly dispersed into the sugar (this keeps the zest from clumping up in the batter).
  4. Add the melted coconut oil and whisk for 2 minutes until combined. Add eggs and whisk for another minute until batter is a pale yellow.
  5. Add greek yogurt, lemon juice and vanilla and mix to combine. It’s okay if the yogurt is a little lumpy.
  6. Add the dry ingredients with blueberries and gently fold to combine with wet ingredients. Fold 12-15 times, incorporating as much as possible without overmixing. It’s okay if there are streaks of flour.
  7. Fill muffin tin and bake for 5 minutes. Turn heat down to 375 and bake for 12 minutes. Allow to cool for 10 minutes in pan before removing to a cooling rack.
  8. Muffins will last 5-7 days in an airtight container.

Notes

Recipe adapted from Smitten Kitchen

I haven’t tried these yet with frozen blueberries, but I’ve made other blueberry muffins with frozen. If you’d like to use them here, I would skip mixing them with the dry ingredients. Instead, add them when the dry is almost fully incorporated. You still don’t want to overmix, so just fold 2-3 times to combine.

For a streusel topping: Mix together 3/4 cup flour, ½ cup sugar, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom (optional) and 6 tablespoons of melted butter. Add batter to muffin tin, filling each one up about ⅔ of the way. Top with about 2 tablespoons of streusel topping and bake as directed.

For glazed topping: Whisk together ½ cup powdered sugar with 2 tablespoons lemon juice. Allow muffins to cool completely before adding glaze.